Flax Seed Cracker Recipe – with a sprinkle of lavender flowers.

This is a Super Simple Flax Seed Cracker Recipe…

A slightly strange post for an essential oil site but I’m sharing this recipe after several requests because I usually make them for my Perfume and Aromatherapy Workshops to have as a snack during the ‘fragrant’ tea break. They are literally just made with flax seeds and water as follows:

Ingredients
2 cups ground flax seeds,
1 ½ cup water
That’s it!

…but you really need to add some spices and herbs (2-3 tea spoons) to the recipe other wise they would be pretty bland.
I usually sprinkle lavender flowers on mine (which smells amazing when they’re baking!), and a few spices like turmeric and caraway seeds. Sunflower and pumpkin seeds give them a bit more bite. Black pepper and rosemary is a nice combination, but really you can add anything you like – chilli powder, lemon zest, fennel seeds – (Check out my blog ‘The Art of Blending Essential Oils’ for some more tips & inspiration).

Method
♥ Preheat oven to 160⁰ C
♥ If you have whole flax seeds put them in a blender and grind to a fine dust.
♥ Blend the ground flax seeds with spices and herbs (and other seeds) in a bowl and then add the water and mix until it becomes a gooey mess.
♥ Line a baking tray with parchment paper and place the seed mixture in the centre. Cover with another baking sheet and flatten with a rolling pin. Try to make it as thin as possible but be quick or the mix will stick to both sheets..
♥ Once flat, you can sprinkle with sesame seeds, lavender flowers etc., press down with your hands so they stick and place in the oven.
♥ After about 5 minutes, remove from the oven and run a knife or a pizza cutter along the tray to score your desired cracker shapes.
♥ Bake for one hour then turn the oven off and leave the crackers in there as long as possible as this dries them out further.

The crackers are tasty on their own but really useful with dips here are some recipes for delicious accompaniments:

Guacamole recipe
Hummus recipe
Parsley, lemon and macadamia dairy free pesto recipe
Beetroot dip recipe

If you have a sweet tooth you could turn them into healthy biscuits by adding things like dried fruit (very small pieces), vanilla or cinnamon powder, desiccated coconut and even orange zest. Let me know how your experiments go…

Click here to see up and coming workshops (which generally include fragrantly themed healthy snacks).

Cooking with Geranium Essential Oil

How to Cook with Geranium Essential Oil

It’s the leaves in the Geranium (Pelargonium) plants that yield essential oil and they come with some incredible scents, including orange, lemon, rose and even chocolate peppermint!

To use them in baking, clean the leaves and lay them at the bottom of a cake or bread tin, pour in the mix and whilst baking, the essential oil held in the leaves, will infuse giving a delicate scent and flavour. Turn the tin upside down to remove the leaves before eating (you can leave them in for show, but don’t eat them).

scented leaf pelargonium
Scented Pelargonium Leaves.
This would work really well with any cake or bread recipe that has a fairly delicate flavour to allow the scent of the geranium to come through. Here are a couple of delicious options I’d recommend:

gluten free orange and almond cake
Gluten Free Orange and Almond Cake – Recipe by Healthy Cooking for Beginners.

sugar-free-gluten-free-nut-free-cake-recipe
Sugar Free Coconut Cake – Recipe by Live Love Nourish.
 

gluten-free-bread
Gluten Free Breads – Recipes by Live Love Nourish.
Fibrex Nurseries stock a range of scented leaved pelargoniams that would be suitable for use in baking.

Attar of Roses - Scented Leaf Pelargonium
Attar of Roses – Scented Leaf Pelargonium from Firbrex Nurseries.
Coming Soon – make sure you’re ‘following’ the blog more tips on Cooking with Essential Oils, (click ‘follow’ button on top right of page). Click here if you missed the previous blog on Cooking with Essential Oils – An Introduction.

 

How to Cook with Essential Oils – an Introduction

You may not be aware of it but you’re likely to be cooking with essential oils on a daily basis.

Essential oils are made from an array of plant material that contain highly scented volatile parts. This could be eucalyptus leaves, cardamom pods, lavender flowers or rose petals. To make them into an essential oil the plant material goes through a process called distillation. This involves steam passing through and releasing those molecules then capturing the oil as the steam turns back into water.

There are many plant materials containing essential oils that are commonly used during cooking and when you apply heat to them this releases those oils that make for delicious smells in your kitchen:

Spices: When you heat up seeds like coriander, cumin and fennel,  in preparation for something like a curry or a tagine, it makes for a mouth-watering atmosphere. The essential oils also have an effect on your digestive system by stimulating digestive juices, (hence the ‘mouth-watering’).  Try this Garam Masala Recipe to experience the affect of releasing essential oils when preparing a spice mix.

Moroccan Tagine with 12 Spices!
Moroccan Tagine with 12 Spices!
Herbs:  With some herbs, such as basil, rosemary and thyme, the heat on a sunny day will be enough to initiate a waft of essential oil as you pass by, and on cooler days you may need to rub the leaves with warm fingers to release the scent.

Flowers: You can use many flowers in food for their perfume and delicate taste such as roses, orange blossom, geraniums and of course lavender.

Rose Petal Salad
Rose Petal Salad
More to come on Cooking with Essential Oils…

I have been experimenting with cooking with essential oils and scented plant materials recently and will be sharing some of my recipes and tips in future blogs. It can be as simple as sprinkling some rose petals on your meal or adding a drop of lemon essential oil to your bottle of olive oil for dressing salads. It doesn’t take much for a magic touch*.

Here are a few teasers to tantalise your taste buds.

IMG_5448
Fruit & Nut Balls

Rainbow trout and lavender
Rainbow Trout with Lavender & Lemon

cooking with essential oils
Lavender Seed Crackers
Make sure you’re ‘following’ the blog so you don’t miss out on some unusual ways to cook with scented leaf pelargoniums; a delicious alternative to chocolate brownies using peppermint or orange essential oil; and lots of ways to use lavender, including lavender lamb, lavender loaves and lavender & beetroot!*When using essential oils in cooking you need to be very sure that you are buying from a trust worthy source, where the oil is not diluted, adulterated or synthetic. Get in touch to buy Essential Oils by Laura Hoy.

Mini Christmas Puddings – flavoured with Essential Oils

Mini Christmas Puddings – Recipe

These delicious fruit & nut balls are super simple to make as Christmas treats, with the added benefit of being raw (no cooking needed), gluten free, dairy free & sugar free! (the dried fruit makes them pretty sweet).

mini christmas puddings

Ingredients: Makes 10

200g – Dried mixed fruit

100g – Ground Almond

40g – Dried Apricot (brown ones if you can as the orange ones have preservatives in)

8 drops – Orange Essential Oil (must be food grade)*

1 tbsn –Olive Oil

A dash of Cinnamon and Nutmeg (powder)

1 tbsn Ground flax seeds (optional)

A sprinkle of finely ground desiccated coconut to decorate.

  • You could use any essential oil* you like to flavour these, some other suggestions that work well include peppermint, tangerine and geranium. You could also try a combination e.g. orange & geranium, lime & peppermint but keep the total number of drops as 8.

Instructions

1. Place all of the ingredients into a food processor.

2. Add 8 drops of the orange essential oil to a table spoon of olive oil. This helps even distribution of the essential oil.

3. Add the oil to the other ingredients in the processor and blend until the mixture comes together. If the mix is too dry and not sticking together, add another dash of olive oil.

4. Shape in to balls by rolling in the palms of your hands and place into mini cake cases.

5. Finish off by using a sieve to sprinkle finely ground desiccated coconut over the tops of the mini puddings.

 

With thanks to Heather Hardy from ‘Eat Well Live Well’ for sharing her wonderfully festive recipe with us.

 

*Get in touch to order essential oils that are suitable for use in flavouring foods.